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Ingredients4 h 15 m servings 337 cals
Original recipe yields 6 servings
- Heat coconut milk in a saucepan over low heat until lukewarm, about 5 minutes; pour into a large glass bowl. Stir lime juice, paprika, sea salt, cayenne pepper, and red pepper flakes into milk until marinade is smooth.
- Place kale into marinade and press down to ensure all leaves are covered. Cover the bowl with plastic wrap and refrigerate for 4 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove kale from marinade and shake off excess. Discard remaining marinade.
- Working in batches, grill kale leaves in a single layer until edges are slightly crispy and centers are soft, 45 to 60 seconds per side.
Per Serving: 337 calories; 28.6 g fat; 21.6 g carbohydrates; 7.8 g protein; 0 mg cholesterol; 375 mg sodium. Full nutrition
ReviewsRead all reviews 2
These are tasty, and would go great with a nice cold beer. To be honest, I couldn't really taste the coconut milk, but the spices and lime do come through nicely.